Broom sprouts of cold mixed wild vegetables(liang ban ye cai sao zhou miao sai rou wei )

Broom sprouts of cold mixed wild vegetables

Introduction:

"In recent days, after the rain, the wild vegetables downstairs have grown a lot, tender and tender. My mother pulled a lot of them to go home. This kind of wild vegetable is called broom seedling. It's my mother's good cold dish. It's delicious and tastes better than meat. If you can find this kind of wild vegetable, you can try it. The photo may not be good. I don't know what's going on. The photo is always bad. The rookie is a broom seedling, alias: Kochia There are four kinds of brooms, i.e. bamboo broom, broom seedling, iron broom, bamboo broom and single broom. Kochia scoparia (L.) Schrad, a genus of Chenopodiaceae. Plant form: annual herb, growing in village, house, field or cultivated. Up to 1 meter high. The stem is erect, much branched, and often turns red in autumn. The young branches have white pubescence. Apex pointed, base gradually narrowed, entire, both sides densely white pilose, basal veins 3, perianth 5-lobed, lobes ovate triangular, bearing triangular transverse processes or wings from the back; stamens 5, protruding out of the crown. Leaves simple, alternate, sessile. Leaf blade narrowly lanceolate to linear lanceolate. It has small yellow green flowers in autumn, bisexual or female, solitary or two, and grows in leaf axils. Taste: cold, sweet and bitter. Harvest: fruit and whole grass as medicine. In autumn, cut the whole grass, dry it in the sun, lay down the fruits, remove the impurities and set aside; cut the stems and leaves to dry in the sun and set aside. There are many ways to eat broom seedling, and it has medicinal value. What I'm talking about here is the method of cold dressing

Production steps:

Step 1: alias: Kochia scoparia, broom seedling, iron broom, bamboo broom, single broom. Kochia scoparia (L.) Schrad, a genus of Chenopodiaceae. Plant form: annual herb, growing in village, house, field or cultivated. Up to 1 meter high. The stem is erect, much branched, and often turns red in autumn. The young branches have white pubescence. Apex pointed, base gradually narrowed, entire, both sides densely white pilose, basal veins 3, perianth 5-lobed, lobes ovate triangular, bearing triangular transverse processes or wings from the back; stamens 5, protruding out of the crown. Leaves simple, alternate, sessile. Leaf blade narrowly lanceolate to linear lanceolate. It has small yellow green flowers in autumn, bisexual or female, solitary or two, and grows in leaf axils. Taste: cold, sweet and bitter.

Step 2: wash the broom seedlings and blanch them in boiling water. Cool in the air, then soak in cold water, take out the water, squeeze it out and cut it into foam. Remember, we must cool and then soak, rather than directly soak in cold water, so that the dishes will be crisp.

Step 3: beat garlic into foam

Step 4: add Zanthoxylum bungeanum in oil pan and stir fry Zanthoxylum bungeanum oil

Step 5: put garlic foam on the broom seedling, pour pepper oil on it, and add appropriate amount of salt. The delicious can't stop

Materials required:

Broom seedling: appropriate amount

Zanthoxylum bungeanum: right amount

Minced garlic: right amount

Salt: right amount

Note: remember, be sure to cool and then soak in water, rather than directly soak in cold water, then the dish will be crisp

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: Original

Chinese PinYin : Liang Ban Ye Cai Sao Zhou Miao Sai Rou Wei